What to do with the green tops from your veggies? I had greens leftover from my Curried Golden Beet Soup recipe last week and pondered how to use them up. Beet greens are pretty mild and I didn't have a lot of them so I wanted to do something special. I used my new favorite trick of stuffing cornbread muffins with things to make a nice portable Southern treat.

This recipe makes greens that are tender and sweet with a subtle kick. A perfect compliment to the ol' reliable corn muffin.

In a cast iron skillet, cook onion, garlic and chopped beet stems for 3-4 minutes. Add chopped beet leaves and remaining ingredients. Cover and cook on low, stirring occasionally, until greens are tender. Remove lid, increase heat and cook until most of the liquid is gone.

Divide greens evenly among the muffin cups, pressing down slightly into the cornbread batter.

Bake 20-25 minutes until a toothpick comes out clean.

Cool 5 minutes before removing from muffin cups and serving.

Note: These freeze exceptionally well so they're great for easy weekday side dishes or office lunches!